California Club Turkey and Pasta Salad
Posted by: Elaine Mon, 21 Jun 2004, at 9:02 a.m.
Source: Pillsbury

Dressing:
3/4 cup light mayonnaise
1 teaspoon sugar
1/8 teaspoon pepper
2 tablespoons milk
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard

Salad:
6 oz. uncooked pasta nuggets (radiatore) -- (2 cups)
6 slices bacon
2 cups shredded lettuce
6 oz. cooked turkey breast -- cubed (1 1/2 cups)
3 oz. colby-Monterey Jack cheese blend -- cubed (1/2 cup)
8 cherry tomatoes -- quartered
1 ripe avocado -- peeled, pitted and
cubed

1. In small bowl, combine all dressing ingredients; mix well. Refrigerate while cooking pasta.

2. Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.

3. Meanwhile, cook bacon until crisp. Drain on paper towel. Crumble bacon.

4. In large bowl, combine cooked pasta nuggets, bacon and all remaining salad ingredients. Just before serving, pour dressing over salad; toss gently to coat.